Some people feel we over schedule our kids lives – school ends and it’s off on the mad dash to after school activities. And while we’re inclined to agree, when your kids are asking to play sport, swim, ride horses or explore their creative side, what are you going to do – say no?!? However all this activity can make kids hangry (hungry/angry) and afternoon tea on the run, i.e backseat of the car, can be tricky.
Hummus and carrot sticks can be messy (thank goodness for dogs in the back seat!), and fruit not quite filling enough by itself. Pikelets are good, as are cheese triangles, salami, and a handful of nuts. We’d love you to share (in the comments section) your favourite afternoon snack ideas.
Another good option for when an easy snack is needed, is the humble muffin. This recipe for raspberry and white chocolate muffins is as easy as it’s delicious. To us the purpose of a muffin is to provide a yummy, portion controlled sweet treat with perhaps a little more nutritional component with the addition of fruit! But, to be really successful, a muffin should be quick and easy to make. This recipe is a one bowl wonder that takes almost no time to whip up. Oh, and did we mention that it freezes beautifully? What more can we say?!?
Raspberry White Chocolate Muffins
2 cups flour
3/4 cup sugar
4 teaspoons baking powder
1/4 cup canola oil or 70 grams melted butter
1 cup milk (low fat or regular)
1 teaspoon raspberry essence
1 1/2 cups raspberries (fresh or frozen)
3/4 cup white chocolate bits or chopped white chocolate
Preheat your oven to 180 degrees. Spray a 12 cup muffin tin and if desired, line with baking paper or paper cases.
Mix all ingredients together in a large bowl until just combined – don’t overmix or your muffins will be tough! Spoon mixture into prepared tins and bake for 12-15 minutes until golden brown.
Original recipe from Jo Seagar